Description
These crispy chicken taquitos are creamy, cheesy, and fried to golden perfection, making them a perfect handheld snack or easy meal with flexible filling options.
Ingredients
- Vegetable or canola oil, for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1½ cups baby spinach, stems removed and chopped
- 1½ cups shredded Colby Jack cheese or Mexican blend cheese
- ½ cup salsa
- ⅓ cup sour cream
- Salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
- Optional toppings: shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
Instructions
- In a large bowl, combine shredded chicken, cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper and mix until well blended.
- Warm the tortillas slightly to prevent cracking, then place filling along the center of each tortilla and roll tightly.
- Heat ½ inch of oil in a skillet over medium heat to 350°F. Place taquitos seam-side down and fry in batches until golden and crispy, about 2–3 minutes per side.
- Remove taquitos to a paper towel-lined plate to drain. Serve hot with desired toppings or dipping sauces.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use leftover chicken to save time.
- Taquitos can be baked or air-fried for a lighter version.
- Freeze cooked taquitos for up to 2 months.
Nutrition
- Serving Size: 1 taquito
- Calories: 190
- Sugar: 1g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
